Easy Homemade Spinach Tortillas

These home-cured spinach tortillas ar flour tortillas, thus in contrast to our corn flapjack instruction they're not naturally protein free. the rationale we have a tendency to selected flour for these home-cured spinach tortillas is that the texture of corn tortillas are often laborious to good reception. they will simply prove too dense if you’re not a corn flapjack professional.

Since we have a tendency to were creating these spinach tortillas for our new loaded green goods quesadilla instruction, we have a tendency to knew they’d ought to have simply the correct texture and thickness.

To make these home-cured spinach tortillas, you merely want a few of ingredients: spinach, flour, butter and salt. apart from that, you’ll want a kitchen appliance to mix the ingredients (this is essential to equally combining the spinach), a kitchen utensil, and a ruler for activity your 8-inch circle. These spinach tortillas ar an excellent DIY to try and do as a fun weekend project with friends or family, particularly children.

The half wherever it’s most useful to possess multiple individuals available is that the rolling and preparation method. Alex and that i did this along, in order that they were fast to form since he rolled whereas i used to be preparation the tortillas. every spinach flapjack takes but one minute to cook, thus it always takes a small amount longer to roll the tortillas than cook them.

INGREDIENTS

• 3 cups boiling water
• 6 cups spinach, lightly packed
• 3 cups all purpose flour
• 3 tablespoons unsalted butter (or olive oil, for vegan)
• 1 1/2 teaspoons kosher salt
• 1/4 cup room temperature water, plus more as necessary

INSTRUCTIONS

1. In a heatproof bowl, pour the boiling water over the spinach. When the spinach is bright green and wilted, about 2 minutes, drain the water using a strainer.
2. Add the flour, salt, and butter to the food processor and pulse until combined. Add the spinach and process until fully combined with the flour, stopping and scraping down the sides of the bowl as necessary. Then turn on the food processor and slowly pour in the room temperature water until a dough forms. Test the dough with your fingers to make sure it sticks together and is not crumbly or sticky. Adjust the flour and water if necessary.
3. Remove the dough from the food processor, form it into a ball, and knead it for about 30 seconds until smooth. Then place the dough on a clean counter, cover it with an inverted bowl, and let it sit for 20 minutes.
4. Divide the dough into 10 even balls. Smash all dough balls into flat disks. On a flat un-floured surface, roll each ball into a very thin round circle, about 8 inches wide. (You may want to use a ruler to measure so that you can make all of your circles an even size.)
5. Heat a dry skillet over medium heat. Cook each tortilla about 30 seconds on one side, then 15 to 30 on the other, until cooked through and faint light brown spots form on the second side. When the tortilla is cooked, place it on a plate covered with a clean towel. This process is easiest done with two people, one rolling and one cooking. If you’re by yourself, roll 2 tortillas and cook them, place them on the plate with the towel and then roll the next tortillas.
6. To store the tortillas, wrap them in a towel and place them in a sealable plastic bag in the refrigerator. Reheat or bring to room temperature before serving.

source : https://www.acouplecooks.com/homemade-spinach-tortillas/

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